Recipe courtesy of Giada De Laurentiis
Cacio e Pepe Vinaigrette
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- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 158
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 7 mg
- Sodium
- 124 mg
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 158
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 7 mg
- Sodium
- 124 mg
Ingredients
Directions
- Toast the pepper in a small saucepan until fragrant, 1 minute. Add the olive oil and heat until bubbles come to the surface. Remove from the heat and let cool completely. (This can be done up to 1 week in advance.)
- While the oil is cooling, macerate the shallots in a bowl with the lemon juice, vinegar and 1 teaspoon salt to remove potency. Slowly whisk in the pepper oil until emulsified. Add the Parmesan and pecorino; stir to combine.
